Party Pumpkin
Contributed by Diane S.

* Exported from MasterCook *

                              Party Pumpkin

Recipe By     :Pillsbury Harvest Time Pies, Classics 45
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --Pastry--
     1/4           cup  margarine or butter
     1/4           cup  sugar
  1                     egg
  1                cup  Pillsbury's Best All Purpose or Unbleached
     1/2      teaspoon  baking powder
     1/4      teaspoon  salt
                        --Filling--
  8             ounces  cream cheese -- softened
     3/4           cup  firmly packed brown sugar
  1           teaspoon  nutmeg
  1           teaspoon  cinnamon
     1/2      teaspoon  ginger
     1/4      teaspoon  salt
     1/4      teaspoon  cloves
  3                     eggs
  1 1/2           cups  canned or smoothly mashed, cooked pumpkin
  1                cup  half and half or evaporated milk
  1           teaspoon  vanilla
                        --Topping--
     1/4           cup  firmly packed brown sugar
     1/8      teaspoon  cinnamon
                  dash  ginger and nutmeg
  1                cup  dairy sour cream
  1           teaspoon  vanilla

In medium bowl, cream margarine and sugar until light and fluffy.  Add egg;
beat until well blended.  Lightly spoon flour into measuring cup; level off.
Blend flour, baking powder and salt into creamed mixture.  Spread dough
evenly over bottom and 1 1/2 inches up side of ungreased 10-inch springform
or 9-inch square pan.  Refrigerate while preparing filling.

Heat oven to 375F.  In large bowl, blend cream cheese, brown sugar, nutmeg,
cinnamon, ginger, salt and cloves until light and fluffy.  Add eggs, 1 at a
time, beating well after each addition.  Blend in pumpkin, half-and-half and
vanilla.  Pour filling into chilled pastry.  Bake at 375F for 45 to 50
minutes or until center is almost set.  Remove from oven.

Meanwhile in small bowl, combine all topping ingredients; blend well.  Remove
dessert fro oven; spread topping over filling.  Return to oven; bake an
additional 15 minutes.  Carefully loosen crust from outer ring of pan by
running knife between outer ring and crust.  Cool completely; refrigerate 5
hours or overnight.  Remove dies of pan before serving.  12 servings.

HIGH ALTITUDE--About 3500 Feet:  No change.

Nutrition Information Per Serving:  1/12 of recipe:  340 Calories, 6 g
Protein, 35 g Carb, 20 g Fat, 240 mg Sodium, 240 mg Potassium

M/C Formatted by Diane [spangen@home.com]


                                    - - - - - - - - - - - - - - - - - - -

Per serving: 2125 Calories (kcal); 98g Total Fat; (40% calories from fat);
39g Protein; 279g Carbohydrate; 997mg Cholesterol; 2291mg Sodium

Food Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 16
1/2 Fat; 17 1/2 Other Carbohydrates

NOTES : Pumpkin cheesecake that is baked in a buttery crust and capped with
spicy sour cream.  You can make the day before the dinner party.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0